Thai-spiced chicken and lentils

One of the easiest crock pots yet! Throw together whatever lentils you have in the house (toor daal, chana daal, skinned urad daal, mung daal etc). Wash lentils. Put in some broccoli or whatever veggies you please. Add a generous dollop of thai red curry paste. Fill with water until water is about 1/2 inch above lentils. Add some chicken pieces on top (can go right from freezer). Crock pot on low 8 hours, or high 4 hours. When done, take out the chicken pieces and shred into bite sized pieces on a plate. Mix the lentils around (should become like a thick paste with veggie chunks). Put chicken pieces on top. Top with dollop of coconut butter, tamarind concentrate, cilantro and fresh green chilles. 5 min prep, delicious!